Gluten-Free Tortilla Chips- It's Easy To Make Your Own

Gluten-free tortilla chips made from brown rice tortillas.

Take a gander at these golden crispy brown rice tortilla chips. I managed to eat the whole bowl, still slightly warm from the skillet.

Are you a salty crunchy snack person, or a sweet and creamy snack person? It's an easy question for me. I can answer it in my sleep. While dancing backwards blindfolded one hand tied behind my back (don't try this at home). Or even while insanely preoccupied attempting to balance my checkbook.

Wait. That's not true.

I never balance my checkbook. I haven't in twenty years (does that count as never, or only mostly never?).

Read more + get the recipe >>

Gluten-free tortilla chips made from brown rice tortillas.

Take a gander at these golden crispy brown rice tortilla chips. I managed to eat the whole bowl, still slightly warm from the skillet.

Are you a salty crunchy snack person, or a sweet and creamy snack person? It's an easy question for me. I can answer it in my sleep. While dancing backwards blindfolded one hand tied behind my back (don't try this at home). Or even while insanely preoccupied attempting to balance my checkbook.

Wait. That's not true.

I never balance my checkbook. I haven't in twenty years (does that count as never, or only mostly never?).

Read more + get the recipe >>

reade more... Résuméabuiyad

Strawberry Banana Muffins

Ripe strawberries make sweet and tender muffins.

My latest vegan muffin recipe is a tender, fragrant strawberry banana treat. And they just so happen to be wheat-free, dairy-free and egg-free.

June is sexy gorgeous here in northern New Mexico. The sun is just the right amount of hot. The sky is flawless cobalt blue. The morning shade is deliciously cool. The mockingbirds sing their magic in the junipers. And the strawberries at the market are drop dead ripe. If fruit is love, it must be a strawberry- red and juicy and flirtatious.

And if I was so inclined I would wax voluptuous, like a cheap romance novel. I would detail every lip licking moment in my big strawberry love. How I crush and whip them into smoothies. Churn them into dairy-free sherbet. Bake them into golden scones. Macerate them in orange infused liqueur. And stir them slowly into sticky banana muffin batter.

In fact, I would flaunt my muffins.

Read more + get the recipe >>

Ripe strawberries make sweet and tender muffins.

My latest vegan muffin recipe is a tender, fragrant strawberry banana treat. And they just so happen to be wheat-free, dairy-free and egg-free.

June is sexy gorgeous here in northern New Mexico. The sun is just the right amount of hot. The sky is flawless cobalt blue. The morning shade is deliciously cool. The mockingbirds sing their magic in the junipers. And the strawberries at the market are drop dead ripe. If fruit is love, it must be a strawberry- red and juicy and flirtatious.

And if I was so inclined I would wax voluptuous, like a cheap romance novel. I would detail every lip licking moment in my big strawberry love. How I crush and whip them into smoothies. Churn them into dairy-free sherbet. Bake them into golden scones. Macerate them in orange infused liqueur. And stir them slowly into sticky banana muffin batter.

In fact, I would flaunt my muffins.

Read more + get the recipe >>

reade more... Résuméabuiyad

Easy Gluten-Free Blueberry Crisp

Gluten-free blueberry crisp, Baby.

I've had more than a few requests this week for berry crisp and cobbler recipes, so I thought I'd reprise one of my favorite simple desserts- a berry crisp. I used blueberries in this recipe, but any combination of berries will work- try blackberries and raspberries. Toss in some strawberries. Make a mix of all four. It's all good.

Although fresh berries are lip-smacking wonderful in this crisp (and now is the time of year, after all, for fresh berry picking), frozen wild blueberries aren't terrible. They'll work. Do what you gotta do I always say.

Whatever gets you through.

As for me, it's been a busy week. And I have good news. My latest hip x-ray shows stability and healing. Those titanium spare parts of mine have been behaving. They're staying put. I'm now allowed to be a tad more adventurous! Translation? More walking. No bungee jumping, though. Those carefree bungee jumping days are over, My Darlings.

Oh wait. I never did any bungee jumping.

I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.

But I digress.

Let's get back to blueberries, shall we?

Read more + get the recipe >>

Gluten-free blueberry crisp, Baby.

I've had more than a few requests this week for berry crisp and cobbler recipes, so I thought I'd reprise one of my favorite simple desserts- a berry crisp. I used blueberries in this recipe, but any combination of berries will work- try blackberries and raspberries. Toss in some strawberries. Make a mix of all four. It's all good.

Although fresh berries are lip-smacking wonderful in this crisp (and now is the time of year, after all, for fresh berry picking), frozen wild blueberries aren't terrible. They'll work. Do what you gotta do I always say.

Whatever gets you through.

As for me, it's been a busy week. And I have good news. My latest hip x-ray shows stability and healing. Those titanium spare parts of mine have been behaving. They're staying put. I'm now allowed to be a tad more adventurous! Translation? More walking. No bungee jumping, though. Those carefree bungee jumping days are over, My Darlings.

Oh wait. I never did any bungee jumping.

I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.

But I digress.

Let's get back to blueberries, shall we?

Read more + get the recipe >>

reade more... Résuméabuiyad

May's Gluten-Free Recipe Rodeo

As promised in early May, here is a round-up of summer fresh gluten-free recipes, hand selected in the spirit of Celiac Awareness Month. So grab a glass of lemonade, park your carcass and kick your boots off, Honey. There are some mighty fine and tasty gluten-free recipes out there.

My theme? Grilling, picnic food, and dining al fresco. You'll find recipes for omnivores, vegans, ovo-lacto vegetarians and pescatarians. Enjoy!

Fresh Strawberry Margaritas For Two at Pinch My Salt
Amy Sherman's Curry Deviled Eggs
Nicole's Homemade Mayonnaise at Pinch My Salt
Carrot Mint Salad at Cookthink
Parmesan Crisps with Roasted Tomato Salsa from Karina
Bea's lovely savory tarts
Elise's Asparagus Frittata at Simply Recipes
Food Blogga's Grilled Shrimp Skewers with Fresh Pineapple Chutney
Curry Burgers and Southeast Asian Grilled Veggies from Rambling Spoon
Elise's Curry Rice Salad at Simply Recipes
Grilled Lime and Chile Chicken at Kalyn's Kitchen
Salmon Burgers from Wheat-Free Meat-Free
Book of Yum's Pesto Grilled Veggie Pizza

Sesame Chicken Salad from Coconut & Lime
Quinoa Salad with Shrimp, Cucumber, Mango & Mint from Hedonia
Texas Caviar Pasta Salad from Sugar Magnolia
Amy Sherman's Warm Steak and Orange Salad
Horseradish Spiked Red Potato Salad from Karina's Kitchen

Grilled Eggplant with Balsamic Honey Syrup from Alanna at A Veggie Venture
Grilled Nectarines with Honey Balsamic Glaze from MattBites
Goat Cheese Potato Gratin from Ilva at Lucullian Delights
Gluten-Free Bay's Quick and Easy Cilantro-Lime Broccoli Slaw
Kalyn's Kitchen Mango Salsa with Red Bell Pepper
My Calabasitas

Nami-Nami's No Churn Pomegranate Ice Cream
Ilva's Chocolate Cookies
Go Dairy Free's Brownie Bites
Nami-Nami's Coconut Cream with Poached Rhubarb
Oatmeal Date Chocolate Cookies a Heart Smart recipe from Mrs. GF
My Dark Chocolate Brownies

Food Blogs Now Featuring a Gluten-Free Category:

Cookthink
La Tartine Gourmande
Nami-Nami
Fat Free Vegan Kitchen
101 Cookbooks
Go Dairy-Free
Hogwash

If you have a gluten-free label or section on your food blog- I'm sorry I missed you! Please feel free to leave your link in Comments below and I'll add it in (and thanks for thinking of us gluten-free folks!).

For a list of Gluten-Free Blogs- see the I Blog Gluten-Free Bloggers List.

And what about that luscious looking yellow tomato salad featured at the top of this round-up post?

So easy it's scary.


Yellow Tomato Salad

Pick the most ripe and juicy tomatoes you can find and you won't need to fuss.

5-6 medium sized vine-ripe yellow tomatoes, sliced
2 tablespoons good fruity extra virgin olive oil
2 tablespoons balsamic vinegar
Fresh chopped parsley or basil, as needed
Sea salt and fresh cracked pepper, to taste

Tip: If it's hot out, chill your serving plate first.

Arrange the sliced yellow tomatoes on a chilled salad plate. Drzzle with the extra virgin olive oil and balsamic vinegar. Dust with fresh herbs. Sprinkle with sea salt and cracked pepper.

Serves 4.

As promised in early May, here is a round-up of summer fresh gluten-free recipes, hand selected in the spirit of Celiac Awareness Month. So grab a glass of lemonade, park your carcass and kick your boots off, Honey. There are some mighty fine and tasty gluten-free recipes out there.

My theme? Grilling, picnic food, and dining al fresco. You'll find recipes for omnivores, vegans, ovo-lacto vegetarians and pescatarians. Enjoy!

Fresh Strawberry Margaritas For Two at Pinch My Salt
Amy Sherman's Curry Deviled Eggs
Nicole's Homemade Mayonnaise at Pinch My Salt
Carrot Mint Salad at Cookthink
Parmesan Crisps with Roasted Tomato Salsa from Karina
Bea's lovely savory tarts
Elise's Asparagus Frittata at Simply Recipes
Food Blogga's Grilled Shrimp Skewers with Fresh Pineapple Chutney
Curry Burgers and Southeast Asian Grilled Veggies from Rambling Spoon
Elise's Curry Rice Salad at Simply Recipes
Grilled Lime and Chile Chicken at Kalyn's Kitchen
Salmon Burgers from Wheat-Free Meat-Free
Book of Yum's Pesto Grilled Veggie Pizza

Sesame Chicken Salad from Coconut & Lime
Quinoa Salad with Shrimp, Cucumber, Mango & Mint from Hedonia
Texas Caviar Pasta Salad from Sugar Magnolia
Amy Sherman's Warm Steak and Orange Salad
Horseradish Spiked Red Potato Salad from Karina's Kitchen

Grilled Eggplant with Balsamic Honey Syrup from Alanna at A Veggie Venture
Grilled Nectarines with Honey Balsamic Glaze from MattBites
Goat Cheese Potato Gratin from Ilva at Lucullian Delights
Gluten-Free Bay's Quick and Easy Cilantro-Lime Broccoli Slaw
Kalyn's Kitchen Mango Salsa with Red Bell Pepper
My Calabasitas

Nami-Nami's No Churn Pomegranate Ice Cream
Ilva's Chocolate Cookies
Go Dairy Free's Brownie Bites
Nami-Nami's Coconut Cream with Poached Rhubarb
Oatmeal Date Chocolate Cookies a Heart Smart recipe from Mrs. GF
My Dark Chocolate Brownies

Food Blogs Now Featuring a Gluten-Free Category:

Cookthink
La Tartine Gourmande
Nami-Nami
Fat Free Vegan Kitchen
101 Cookbooks
Go Dairy-Free
Hogwash

If you have a gluten-free label or section on your food blog- I'm sorry I missed you! Please feel free to leave your link in Comments below and I'll add it in (and thanks for thinking of us gluten-free folks!).

For a list of Gluten-Free Blogs- see the I Blog Gluten-Free Bloggers List.

And what about that luscious looking yellow tomato salad featured at the top of this round-up post?

So easy it's scary.


Yellow Tomato Salad

Pick the most ripe and juicy tomatoes you can find and you won't need to fuss.

5-6 medium sized vine-ripe yellow tomatoes, sliced
2 tablespoons good fruity extra virgin olive oil
2 tablespoons balsamic vinegar
Fresh chopped parsley or basil, as needed
Sea salt and fresh cracked pepper, to taste

Tip: If it's hot out, chill your serving plate first.

Arrange the sliced yellow tomatoes on a chilled salad plate. Drzzle with the extra virgin olive oil and balsamic vinegar. Dust with fresh herbs. Sprinkle with sea salt and cracked pepper.

Serves 4.

reade more... Résuméabuiyad

Gluten-Free Mint Chocolate Cookies Recipe

Mint chocolate cookies and a glass of ice cold hemp milk.

I'll say it up front. For all those perceptive Readers out there. This post? It's a redux slash revamp of a previous chocolate cookie recipe. Why? Because Darling, we are always tweaking and gently nudging recipes toward perfection around here. Though as you and I well know, perfection is unattainable (in the gluten-free vegan baking world, that is). But we can come close. Very close.

And with this latest peppermint chocolate chip incarnation we are a good nibble closer to the best chocolate cookie yet. So of course, I had to tweak and share. These remind me of those Girl Scout cookies called Thin Mints. Except they're chubby (though I suppose one could flatten them a bit if one was so inclined).

These peppermint laced fudgy sweethearts are crisp chocolate goodness.

We freeze ours and serve them slightly chilled. Those of you more adept at fancy baking could try creating heart shapes. (I never have the patience to fuss with dough. I'm more of rustic make a mess in the kitchen blasting Neil Finn kind of baker than a precise "mis en place" to Sarah Brightman kind of gal. But if cookie cutters are your middle name? Knock yourself out.)

These are lovely warm from the oven with an ice cold glass of vanilla hemp milk (pictured is Hemp Dream).

Read more + get the recipe >>

Mint chocolate cookies and a glass of ice cold hemp milk.

I'll say it up front. For all those perceptive Readers out there. This post? It's a redux slash revamp of a previous chocolate cookie recipe. Why? Because Darling, we are always tweaking and gently nudging recipes toward perfection around here. Though as you and I well know, perfection is unattainable (in the gluten-free vegan baking world, that is). But we can come close. Very close.

And with this latest peppermint chocolate chip incarnation we are a good nibble closer to the best chocolate cookie yet. So of course, I had to tweak and share. These remind me of those Girl Scout cookies called Thin Mints. Except they're chubby (though I suppose one could flatten them a bit if one was so inclined).

These peppermint laced fudgy sweethearts are crisp chocolate goodness.

We freeze ours and serve them slightly chilled. Those of you more adept at fancy baking could try creating heart shapes. (I never have the patience to fuss with dough. I'm more of rustic make a mess in the kitchen blasting Neil Finn kind of baker than a precise "mis en place" to Sarah Brightman kind of gal. But if cookie cutters are your middle name? Knock yourself out.)

These are lovely warm from the oven with an ice cold glass of vanilla hemp milk (pictured is Hemp Dream).

Read more + get the recipe >>

reade more... Résuméabuiyad

Lime Chicken Taco Fun

Fast + delicious- lime chicken tacos.

Grilling season is upon us. But don't you worry, sweetcakes. This particular gluten-free goddess is not going to waste a heartbeat lamenting hot dog buns. And I'm not going to spend hours in the kitchen trying to replicate hamburger rolls, that even in their wheat loaded incarnation were more of a starchy dry-as-dirt nuisance. Something invented to hold the all fixins' together, but that, when push came to shove, I ended up tearing off piece by piece, peeling around the edges to get to the good stuff.

This was ages before the California In N Out protein style burger was invented (which was, in my humble, wheat-free opinion, sheer, utter low carb genius). Who knew a burger wrapped in lettuce leaves would be so darn tasty? But I digress. Let's get back to the barbecue question.

Are you going to pine for long lost spongy buns?

Read more + get the recipe >>

Fast + delicious- lime chicken tacos.

Grilling season is upon us. But don't you worry, sweetcakes. This particular gluten-free goddess is not going to waste a heartbeat lamenting hot dog buns. And I'm not going to spend hours in the kitchen trying to replicate hamburger rolls, that even in their wheat loaded incarnation were more of a starchy dry-as-dirt nuisance. Something invented to hold the all fixins' together, but that, when push came to shove, I ended up tearing off piece by piece, peeling around the edges to get to the good stuff.

This was ages before the California In N Out protein style burger was invented (which was, in my humble, wheat-free opinion, sheer, utter low carb genius). Who knew a burger wrapped in lettuce leaves would be so darn tasty? But I digress. Let's get back to the barbecue question.

Are you going to pine for long lost spongy buns?

Read more + get the recipe >>

reade more... Résuméabuiyad

Tostada Nueva- an easy gluten-free lunch

 The tostada- made fresh + light

The recent summer weather has nudged me out of my primavera surliness and ignited my desire to paint again. I suddenly feel energized. Focused. Turned on. I've been toning wood and masonite panels left, right and upside down, laying on thick and juicy strokes of pigmented Gesso in rose, peach and ocher- warmth as a foil to my preferred palette for cool brushy skies and sea blue abstractions.

This is a welcome turn. As many of you know, it's been a somewhat weird and challenging seven months. It feels good to be back in my tiny studio again, blasting music and standing upright, paint brush in hand.

And what have I been eating this hot and breezy week, you ask?

Have I got a quick and easy solution for those sultry summer nights when it's simply too darn hot to turn on the oven. I'm calling the recipe Tostada Nueva. This is not your typical fried corn tortilla topped with shredded iceberg lettuce, red tomatoes and greasy ground beef. No Mam.

It's light and fresh and snappy. And it's dairy-free (translation- cheese-less) so you can serve it to your GFCF Sweethearts.

I used a gluten-free tortilla for the tostada base- they cooked up flaky and just crisp enough. (I fried them briefly in my iron skillet with a splash of light olive oil.)

Tostada Nueva

I topped my gluten-free tostada with slices of gluten-free casein-free Applegate Farms Honey and Maple Turkey Breast and pieces of cooked and crispy (nitrate free!) Sunday Bacon, but you could use any of your favorite deli meat. The heirloom yellow tomatoes are bright and citrusy- perfect for summer.

Ingredients:

For each person you'll need:

1 brown rice tortilla-wrap
Olive oil, as needed
3 slices of Applegate Farms Honey Maple Turkey
2-3 pieces of crispy cooked Applegate Farms Sunday Bacon
A handful of organic baby greens
1 smallish yellow tomato, sliced

Honey Mustard Dressing

Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey mustard
1 small clove garlic, finely minced
1 dab of agave nectar
Sea salt and fresh ground pepper, to taste

Instructions:

If you are making dressing for four servings, I might quadruple all the ingredients listed except for the garlic- one clove is probably enough.

Assemble your ingredients.

Just before you are ready to eat, heat a little olive oil in a medium hot skillet. Fry the brown rice tortilla on both sides, briefly, until it is slightly golden and crisp. Remove with tongs and place the hot tortilla on a serving plate. (Drain it on a paper towel first, if you like.)

Top with the turkey, fresh baby greens, yellow tomato slices and cooked bacon. Drizzle with the Honey Mustard Dressing. Season with more sea salt and fresh ground pepper.

Boom. Dinner is done.

Does it get any easier?

Serve with a side of my Easy Guacamole with Lime. Or how about some of my Horseradish Spiked Red Potato Salad?

Note: I like Applegate Farms because their products are organic, nitrate and antibiotic free, as well as gluten and casein free. Not to mention, delicious.

 The tostada- made fresh + light

The recent summer weather has nudged me out of my primavera surliness and ignited my desire to paint again. I suddenly feel energized. Focused. Turned on. I've been toning wood and masonite panels left, right and upside down, laying on thick and juicy strokes of pigmented Gesso in rose, peach and ocher- warmth as a foil to my preferred palette for cool brushy skies and sea blue abstractions.

This is a welcome turn. As many of you know, it's been a somewhat weird and challenging seven months. It feels good to be back in my tiny studio again, blasting music and standing upright, paint brush in hand.

And what have I been eating this hot and breezy week, you ask?

Have I got a quick and easy solution for those sultry summer nights when it's simply too darn hot to turn on the oven. I'm calling the recipe Tostada Nueva. This is not your typical fried corn tortilla topped with shredded iceberg lettuce, red tomatoes and greasy ground beef. No Mam.

It's light and fresh and snappy. And it's dairy-free (translation- cheese-less) so you can serve it to your GFCF Sweethearts.

I used a gluten-free tortilla for the tostada base- they cooked up flaky and just crisp enough. (I fried them briefly in my iron skillet with a splash of light olive oil.)

Tostada Nueva

I topped my gluten-free tostada with slices of gluten-free casein-free Applegate Farms Honey and Maple Turkey Breast and pieces of cooked and crispy (nitrate free!) Sunday Bacon, but you could use any of your favorite deli meat. The heirloom yellow tomatoes are bright and citrusy- perfect for summer.

Ingredients:

For each person you'll need:

1 brown rice tortilla-wrap
Olive oil, as needed
3 slices of Applegate Farms Honey Maple Turkey
2-3 pieces of crispy cooked Applegate Farms Sunday Bacon
A handful of organic baby greens
1 smallish yellow tomato, sliced

Honey Mustard Dressing

Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey mustard
1 small clove garlic, finely minced
1 dab of agave nectar
Sea salt and fresh ground pepper, to taste

Instructions:

If you are making dressing for four servings, I might quadruple all the ingredients listed except for the garlic- one clove is probably enough.

Assemble your ingredients.

Just before you are ready to eat, heat a little olive oil in a medium hot skillet. Fry the brown rice tortilla on both sides, briefly, until it is slightly golden and crisp. Remove with tongs and place the hot tortilla on a serving plate. (Drain it on a paper towel first, if you like.)

Top with the turkey, fresh baby greens, yellow tomato slices and cooked bacon. Drizzle with the Honey Mustard Dressing. Season with more sea salt and fresh ground pepper.

Boom. Dinner is done.

Does it get any easier?

Serve with a side of my Easy Guacamole with Lime. Or how about some of my Horseradish Spiked Red Potato Salad?

Note: I like Applegate Farms because their products are organic, nitrate and antibiotic free, as well as gluten and casein free. Not to mention, delicious.

reade more... Résuméabuiyad